Monte Carlos

Monte Carlos are one of my all time favourite biscuits! But, when unable to get to the store to buy a packet of these delicious treats, and with the pantry empty of an extra packet or two, I started hunting for the ultimate recipe to make my own! This one is simple, easy, quick and delicious to make Monte Carlos at home, anytime, for a party favour or lunch box treat.

250g of butter
2/3 of a cup of icing sugar
2 teaspoons of vanilla essence
2 cups of plain flour
1/3 of a cup of custard powder

To make the Monte Carlo filling and assemble:

1/2 to 1 cup worth of raspberry jam
30g of butter
1/2 a cup of icing sugar
1/2 a teaspoon of vanilla essence

Method

Preheat the oven to 160 degrees C. Prepare a baking tray by greasing it lightly or lining it with silver foil.

Place the butter, icing sugar, and vanilla essence in a mixing bowl and beat with an electric mixer until creamy and combined.

Sift in the flour and custard powder. Use a wooden spoon to combine the ingredients to halfway so that the flour and custard powder are just beginning to combine with the butter mix. This will prevent huge dust clouds from blasting out of the bowl when you use the electric mixer.

Beat with an electric mixer to finish combining all of the ingredients into a smooth dough.

Coat your hands in flour and roll small balls of the dough (1-2 teaspoons worth). Place these on the prepared baking tray with about 2 centimeters of space between each.

Use a fork to lightly press down on each biscuit. To prevent the fork from sticking, dunk it into some flour every 2-3 biscuits.

Bake for 15-20 minutes until the biscuits are cooked through.

Remove from the oven and allow to cool on a wire rack.

To fill and assemble the Monte Carlos:

Place the butter, icing sugar and vanilla essence and beat with an electric mixer to combine.

Onto the flat side of one biscuit, use a knife to spread a layer of the butter and sugar mix. Set this biscuit aside.

Onto the flat side of a second biscuit, spread a layer of raspberry jam.

Press the jam coated side biscuit onto the vanilla icing sided biscuit. Allow to set in the refrigerator for 10-20 minutes.